Brunch: The Morning Service

So here’s some news that should make your souls burn bright believers. Red’s Brunch is coming to a Morning Service near you, delivering you from your misdemeanours the night before.

Worship begins next Saturday 30 and Sunday 31 August from 9am – 12pm, bringing a true American wake up call to Red’s Manchester & Red’s Headingley.

Because each Red’s is slightly different we’ve had to tweak the menu. For example, we have a bigger bar & kitchen in Manchester so we’ve been able to give you a greater selection of Bloody Marys and added our amazing Saddlebag pancakes. For now we’re not running Brunch at Red’s Leeds, but this may change in the future.

Look out on social this week as we’re hosting a competition to cover the bill for a few blessed believers this coming weekend.

As ever, give us your feedback at and let us know your thoughts.

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MCR brunch menu


They Came To Feast

The call of free barbecue was too strong for some and so they flocked in their hundreds, following the free smells of Red’s Headingley, to feast.

It’s fair to say the launch of our latest place of worship, Red’s Headingley, was epic. More than 1,000 believers turned up to queue in line for their share of a plate of free ‘cue. Knowing it would be busy, we hosted live music straight up from a makeshift open-air stage on top of the restaurant.

If you’ve never caught soul hop band JJ Rosa, keep a look out. She’s a Red’s regular at our live music sessions in Manchester and they rocked the early eve session over in Headingley, setting the tone for Red’s favourite Junkhouse Dog to smash any weary waiting legs into a groove. Big thanks to Rat On The Roof, Big Bone Joe, The Kentucky Cow Tippers and Magic Al for cruising up and down the 200m queue playing personal gigs for those that needed a dose of additional entertainment.

And a final important thanks to all the believers that chose to turn up and support the launch, some of you queueing for over 4hrs. You know who you are. Let there be meat!

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Free BBQ & Live Music: July 17 Red’s Headingley


If the words ‘Free food’ and ‘Live music’ fill you with a sense of joy, you could be in luck.

We’re opening the doors to Red’s Headingley restaurant on Thursday 17 July with a congregation-pleasing event set to stop the traffic.

It’s time for us to pay the city back for all the support you have given Red’s, by serving up true barbecue for free until our smokers run out…..

We’re also transforming the roof into an open air stage and showcasing a load of live bands including sexy soul-hop outfit JJ Rosa, blues band Junkhouse Dog that rocked Manchester’s late bar launch, plus bluegrass buskers The Kentucky Cow Tippers and youtube favourite and acoustic finger-style harmonic guitar, Rat On The Roof.

To make sure we can serve for free as many believers as possible we’re doing a reduced menu, plus setting a limit of 45 minutes from when you sit down. Plenty of time to feast, sup a few chilled beers and bomb a pickleback or two.

Doors open at 6:30pm and we reckon the smokers will be empty by around 11:00pm.

Look out for a limited few queue jump passes which we’ll post on Facebook and Twitter.

May meat be with you, always.

Red's Headingley

Smoked Skate and Beer Can Chicken using a Weber Smokey Mountain 37cm Bullet Smoker

Scott Munro, Master of Meats, Red’s True Barbecue

Grilling outside with gas is ok for knocking out some steaks, kebabs and burgers for the family, but you really can’t beat cooking with wood as it imparts a much deeper and broader flavour profile. Authentic US low and slow style cooking, like we do at Red’s, is a real art and takes a lot of practice, but once you get it, you’ll never look back.

So, when Weber kindly asked me to test out one of its newer, smaller format Smokey Mountain bullet smokers I figured it would be a good opportunity to see how quick it would be to set up, smoke/grill and break down at home on an evening..

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Memphis-style Baby Back ribs recipe

Inspired by our most recent trip to Tennessee, and a chance meeting with moonshine-supping ‘Sleepy James’, here’s a Memphis-style baby back ribs’ recipe for you to worship in your own backyard….

baby back ribs



250g Soft dark brown sugar
125g Caster sugar
125g Paprika
125g Kosher Salt
50g Cracked Black pepper
25g Ground ginger
50g Garlic Powder
25g Ground Cumin
25g Cayenne Powder




Weigh out all ingredients, add to bowl and mix well with hands, breaking up any clumps of sugar. You can store in an air tight container in a cool dark place (stores for up to 1 month – sweet!).

KENTUCKY BOURBON DIPPER (makes 200ml, 50ml each)


25ml Wild Turkey 81
50ml Apple cider vinegar
100ml Apple juice
1tsp Worcestershire sauce
1tsp Memphis dry rub

Mix all these together in a small saucepan and warm through to dissolve fully. Leave to cool to room temperature.



2 racks of baby back ribs, about 600-900g each
50g Memphis dry rub, plus 25g for finishing
30ml American hot dog mustard such as French’s
Spritz Formula: 200ml apple juice and 200ml apple cider vinegar in a spray bottle or squeeze bottle.


Rinse the ribs in cold water.
Using a butter knife, prise away the back membrane by inserting the knife along the end bone.

removing the membrane

Now use a sheet of kitchen paper to help grip the membrane and pull it away from the rack, until it’s fully removed. We do this to allow flavour to impart into the meat from the rub and smoke, and removes the membrane which can be unpleasant to eat as it becomes leathery.

Slather each rack with 1 tablespoon or 15ml of mustard.Cover ribs in mustard
Sprinkle each rack with 25g of rub making sure to cover evenly on both sides and avoid clumping. baby backs ready for smoking

Wrap each rack in cling film and put into a fridge and leave to marinade for at least 4 hours, or better overnight.

Now prepare your barbecue for indirect heat to cook at a constant 250F/120C by pushing the coals aside, and placing an aluminium tray containing water, below the ribs and between the coals to catch any drippings and help create a moist environment for the ribs to cook in. Soak wood chunks in water.

Take the ribs out of the fridge and bring to room temperature, remove cling film and add a little more rub.

When you hit a consistent temperature of between 100C-140C, add 2 soaked wood chunks to each hot coal mound and leave to smoulder before adding the ribs.  Place ribs into smoker on the top rack/shelf meat side up. If you’re stuck for space, you can roll the ribs into coils, meat side facing outward and secure with a skewer. Close the lid of the smoker and leave to smoke for the first hour.

ribs coiled
Remove the lid, spritz each rack on both sides with the cider and apple juice baste, returning them to grill meat side up. Whilst doing this you can learn about “bendiness” by picking up the racks by their first three bones. At this stage the ribs won’t bend much. They’ll remain pretty straight at this point as the meat has not yet tenderised. You’ll use this same technique towards the end of the cooking process to test for bendiness. Close the lid and add more wood chunks (and coal if needed to maintain temperature).

After another hour of smoking, double wrap each rack in tin foil with a fresh spritz meat side down with the shiny part of the foil facing outwards. Add back to the grill for another hour.

Remove the racks from the tin foil wrapping using some tongs. Close the lid. Add remaining chunks of wood.

After another 30 minutes, remove the lid and test for bendiness by picking up the racks by their first three bones. You’ll notice they bend significantly more than before. This means they have started to tenderise. Add back to the grill, close the lid, grill for another 30 mins then remove from the smoker, sprinkle a little dry rub on the meaty side and rest for 20 minutes, still covered.

Once rested, slice and serve with a tangy slaw, smoked sweet potato (with sour cream, bacon and spring onion topping if you want to step the game up!) and the Kentucky bourbon dipper. Amen.